Marille was designed by pasta loving Giugiaro, the famous Italian car designer. Its ribbed tubular shape holds lots of sauce. If you can’t buy marille use penne or rigatoni.
Serves : 4
Prep time : 20 mins
Cook time : 25 mins
2oz (50g) butter
5oz (150g) smoked bacon, rinded and cut into strips
1 lb (450g) carton or bottle of passata, or 4 large ripe tomatoes, skinned and deseeded
7oz (200g) frozen petits pois or small fresh peas
13oz (375g) marille, penne or rigatoni
8 basil leaves
5oz (150g) mascarpone cheese
Salt and fresh ground black pepper
3oz (75g) freshly grated Parmesan cheese
Step One : Heat the butter and fry the bacon until crisp. Add the tomatoes and petits pois and cook for 5 minutes (or cover and cook for 15 minutes if using fresh peas).
Step Two : Meanwhile cook pasta for 10-12 minuts or until al dente. Add the basil and mascarpone cheese to the sauce and stir until just warmed through and the cheese has melted. Season to taste.
Step Three : Drain pasta, add to sauce and mix with the Parmesan cheese.